|
|||||
|
|
| 魔芋片热风对流干燥速率影响因素 | |
| 引用本文： | 耿敬章,张志健,李新生,孙海燕,惠睿,张富全.魔芋片热风对流干燥速率影响因素[J].食品研究与开发,2012,33(9):24-27. |
| 作者姓名： | 耿敬章 张志健 李新生 孙海燕 惠睿 张富全 |
| 作者单位： | 1. 陕西理工学院生物科学与工程学院,陕西汉中723000;陕西省资源生物重点实验室,陕西汉中723000 2. 陕西理工学院生物科学与工程学院,陕西汉中,723000 3. 勉县锦泰实业有限公司,陕西汉中,723000 |
| 基金项目： | 陕西高校省级重点实验室科研项目;横向课题:勉县锦泰实业有限公司 |
| 摘 要： | 研究魔芋片在热风对流干燥过程中芋片干燥速率变化,以及温度和干燥介质流量对其的影响.研究结果表明:魔芋片的对流干燥过程可分为预热期、恒速干燥期和降速干燥期3个阶段；升高干燥温度和增大干燥介质流量,会使干燥速率增大,恒速干燥期缩短,降速期干燥速率下降加快,110℃是魔芋片对流干燥的最佳温度. |
| 关 键 词： | 魔芋片 对流干燥 温度 干燥速率 |
Drying Rate of Konjac Slices by Convective Drying |
|
| GENG Jing-zhang , ZHANG Zhi-jian , LI Xin-Sheng , SUN Hai-yan , XI Rui , ZHANG Fu-quan.Drying Rate of Konjac Slices by Convective Drying[J].Food Research and Developent,2012,33(9):24-27. | |
| Authors: | GENG Jing-zhang ZHANG Zhi-jian LI Xin-Sheng SUN Hai-yan XI Rui ZHANG Fu-quan |
| Affiliation: | 1.The School of Biological Sciences & Engineering,Shaanxi University of Technology,Hanzhong 723000,Shaanxi,China;2.Bioresources Key Laboratory of Shaanxi Province,Hanzhong 723000,Shaanxi,China;3.Shaanxi Mianxian Jintai Industrial Co.,Ltd.,Hanzhong 723000,Shaanxi,China) |
| Abstract: | The drying rate of konjac slices by convective drying at different temperatures and hot air flow rates was studied.The results show that the drying process of konjac slices can be divided into preheating period,constant rate drying period and falling rate drying period;the drying rate increase with elevating the drying temperature and the flow of drying medium,the constant rate drying period shorten and drying rate being accelerated in falling rate period,meanwhile,the critical water content of konjac slices increase when the drying temperature increased;110 ℃ was the optimal temperature,the critical moisture content was low,and little ventilation requirement. |
| Keywords: | konjac slices convective drying temperature drying rate |
| 本文献已被 CNKI 万方数据 等数据库收录！ | |